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Using a range
of specially built and/or chosen stainless tanks, we take simple raw
materials from the natural world, and create a range of the finest beers,
ales porters, stouts and milds. Nothing we do goes beyond
encouraging a natural process, a process that would be recognisable to the
Monastic brewers of the time of Robin Hood (that's the original Robin
Hood, not the modern day ones who steal from rich and poor alike.
Job on a Quango anyone? It's only taxpayers money...). |
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The Process
Firstly, we filter the
water through several layers of ancient chalk bedrock for a few hundred
years (patience is a virtue). We then collect that water, heat it up
gently over several hours (but not always a good virtue), and mix it with
the finest malting barley available, thus converting the natural starch in
the barley into sugars. The resulting sweet liquid is then
boiled vigourously (our patience is wearing thin by now you see) with our
chosen blend of hop varieties, all carefully selected by our head brewer.
After we have tired of all the boiling, the liquid is cooled, and is
prepared for the addition of the yeast. The yeast we use in all our
beers is of the old fashioned and therefore traditional multi-strain sort.
Given a few days, a following wind and a Sabbath, the yeast digests the
sugars, and giving us the alcohol.
So whilst other breweries may be happy to just grab some tap water, stir a
bit of cheap barley, add any old hop, then open a packet of modified bread
yeast, we like to do things properly - even if it makes for harder work.
The difference really can be tasted, and if you can't spot it, your taste
buds must have died of supermarket induced boredom long ago - but never
fear, they will grow back...
The Waste
Of course even the best products have a footprint, so to speak, and
our beer is sadly no exception. But something that may be bad, can
often be turned good. So, our waste grain is used for manuring (it could once be used for animal feed, but someone
of little brain decided it was poisonous unless we hand over wads of cash
each year to some bloke with a clipboard). The hops likewise go for
composting, both to local gardeners and on the farm. Finally, all
the liquid waste (which is anything that isn't beer or spent hops /
grain), is drained into our reed bed where all the horrible bits get
naturally broken down by bacteria. Much to the benefit of the local
wildlife, as the reed bed has become home to thriving colonies of numerous
plant & animal species otherwise rare in this area.
Now how kind to the planet is that?
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